It was built as a luxury liner for service in the beginning of the roaring 20's to travel between Liverpool & Queenstown in UK to New York and Boston harbor. It was built to appeal to American tourist and later started sailing from New York to the Mediterranean in the mid 20's. It was later used in the 1940's to transport troops with their young bribes home after the war.
I always take notice of dishes on a menu that I am not familiar with on a regular menu and I was first curious about Potage St. German for starter and Broiled Weakfish for entree. I learned that Potage St. German is also referred to as Potage St. Germain is a classic Pea pureed soup. Broiled Weakfish is a trout. It is actually a powerful swimmer but named after the weak mouth muscles that cause the hook to tear free and the fish escape. It caught mostly in the coastal waters of Long Island Sound and it is most abundant in September and October. So try find it and grill, fry or broil it now to have a real delicacy. The flesh is white, sweet and lean and goes excellent with a dry white wine. To learn more about it and find recipes, contact NY Seafood Council.
